By Passionate About Baking on |
I wanted to do something simple on a Monday night since I still have some pound cakes left. I decided on making this Ji Dan Gao (雞蛋糕) from quzzine. Simple recipe, but required skills for the folding of flour into the eggs. As I used my mixer on low to fold the flour, I might have caused the air bubbles to break, thus causing my steamed cake to be quite dense, rather than light and fluffy. However, the taste is pretty good. I like the strong egg taste.
I took this picture when the mixer was on high speed. Use your "AV" mode if you have, then press your "macro" button. You'll be able to capture it like I do.
Recipe extracted from quzzine.
300g plain flour
1. Sift the flour and set aside.
2. Beat the eggs till pale white and slowly add in sugar. Continue to beat the egg mixture till ribbon-stage. Heat up the wok for steaming.
3. Fold in the flour to the egg mixture gently.
4. Pour batter into cake tin lined with wax paper. Place it in the heated wok for 45 mins to 1 hour.
5. Check for doneness when skewer inserted into centre of cake comes out clean.